Cost per individual cheese.
Pasteurised goat’s milk
Creamy and fluffy
WHAT IT TASTES LIKE: Bloomy blue rind, mousse-like texture, lemony-fresh flavour and a hint of goat.
WHERE IT COMES FROM: Dorstone is made by Charlie Westhead and Haydn Roberts in – where else – the village of Dorstone in Herefordshire, and it's a sister cheese to the well-known Ragstone. Soft, creamy surface-ripened Dorstone is rolled in edible ash before being left to ripen for 2-3 weeks, developing a wrinkled, blue/grey rind scattered with white downy mould, which gives the cheese a savoury, nutty edge. Dorstone won a gold medal at the French Cheese Awards in 2013.